Coffeecake Bars Recipes

CINNAMON COFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

COFFEE BARS

Steps:

• Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
• Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
• In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
• Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
• To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
• Frost the bars with the icing.

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Crush toffee bars into small bits and set aside.
• In a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping. Add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. Increase speed to medium, and beat for 1 minute. Spread batter evenly in 9x13 inch pan.
• To make the topping: In a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.
• Bake for 30 minutes, or until it tests done. Cool cake completely in pan on rack. Make about 2 1/2 hours before serving, or early the in day.

CASHEW BARS RECIPE

Steps:

• Preheat oven to 350° F. Combine the flour, sugars, baking powder and salt in a large mixing bowl. Add the eggs and beat just until combined. Fold in the raisins.
• Spread batter into a greased 8 inch square baking dish. Bake for 20-25 minutes or until the top springs back when lightly touched.
• In a small bowl, combine the topping ingredients. Spread the topping over the cake.
• Put the pan back into the oven on the broil setting for 1-2 minutes or until bubbly and lightly browned. Cut into bars while still warm. Cool on a wire rack.

SNICKERDOODLE CRUMB BARS

Steps:

• Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
• Topping: Stir together cinnamon and granulated sugar; set aside.
• Bars: Preheat oven to 350 degrees. Butter an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. Whisk together flour, baking soda, cream of tartar, and salt.
• In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine. Spread half of batter into bottom of dish. Sprinkle with half of cinnamon sugar. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon. Sprinkle evenly with streusel, then remaining cinnamon sugar. Bake until a tester inserted in middle comes out clean, 30 to 35 minutes. Let cool completely. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

TOFFEE BAR COFFEE CAKE

Steps:

• 1. Mix first 5 ingredients (and set aside 1 cup of mixture).
• 2. Dissolve buttermilk with soda.
• 3. Beat in egg.
• 4. Combine mix, buttermilk and egg.
• 5. Add mixture to greased 9 x13 pan or 11x7 floured cake pan
• 6. Chop 3 toffee bars, add nuts, add to set mixture and sprinkle over top of mixture and bake 350 for 30-40 minutes.

THE BEST COFFEE CAKE RECIPE EVER

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
• In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
• To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
• For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
• Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
• Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
• Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
• Remove cake from oven and place pan on a wire rack to cool completely.
• Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

COFFEECAKE BARS

Steps:

• Cream sugar and butter.
• Add eggs one at time.
• Add vanilla.
• Mix flour and baking powder.
• Add to wet mixture.
• Spread 3/4 of the dough on a greased 9 x 13 inch pan.
• Spread pie filling in strips.(i just slathered on cherrypie filling and dropped clumps on top ).
• Cover strips with remaining dough.
• Bake 35 minutes at 350 degrees Fahrenheit.
• While baking mix powdered sugar, vanilla, and butter glaze ingredients together, adding just enough milk to make runny.
• Drizzle glaze over bars.

HEATH BAR COFFEE CAKE

Steps:

• 1. In large mixing bowl, mix first 5 ingredients on low until resembles coarse meal. RESERVE one cup for topping.
• 2. To remaining ingredients, add buttermilk,soda,egg,& vanilla. Mix just until combined.Pour into buttered 9 x 13 pan In small bowl, mix pecans & heath bar. Pour wet into dry reserving Toffee mixture. Mix leftover 1/2 cup dry mix with toffee /nut mixture.
• 3. Sprinkle over batter in pan. Bake at 350 for 30-35 minutes. Tooth pick test. Cool completely because if you cut too soon it will be mushy!